These crispy crunchy shoe string onions are so good! They taste sweet and crunchy with a background hint of salt and spice. I think I could eat a whole plateful myself! They are delicious as a snack or if you can resits eating them you could add them to a steak sandwich. Oh yes that is pure heaven!!!!!
A few months ago Stew went on a business trip to Cape Town. Our daily text correspondence went like a bit like this:
Stew: “This is my office for the day x”
Stew: Sends photo of a sparkling swimming pool and bright blue sky
Me: “Wow, gorgeous! It’s raining here! Not very spring like yet! x”
Stew: “I think I could happily live with this view forever, it is amazing x”
Stew: Sends photo of the end of a large bed with the sea glistening out of the window
Me: “Wow, stunning! x”
Me: Sends photo of goat looking in at my bedroom window
It pretty much continued like that for the who time he was away!
There were also a few conversations about the boys but when our communication got really good was at about 6am!!! I would wake up to pictures of dinner!
Massive plates of amazing food, fabulous wines and loads of photos of menus! He knows me well!!! I had virtual meals in some of the nicest restaurants that week. 😉
One of the things he raved and raved about were shoe string onion rings. And I promised to make them at home. I have made them a few times now and they are not the prettiest thing to photograph!!! You want them to go for a nice crispy golden colour, which just doesn’t take a great photo!! But I am sharing them anyway as they taste amazing!!!!! Well I say you want then nice and golden, they taste really good when they are a light golden colour too, but you don’t get quite as much crunch.
A bad photo just means I will have to make them again and try taking another photo! But for now I will just leave you with these!!! As they are too amazing not to share!!!
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Shoe String Onion Rings with Garlic Mayo
- 1 1/2 cups milk
- 2 tsp apple cider vinegar
- 1 egg
- 2 onions
- 2 litre neutral oil (sunflower/vegetable/canola)
- 2 cups flour
- 3 tsp salt (see notes)
- 2 tsp black pepper
- 2 tsp paprika
- 1/2 tsp cayenne
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp mustard powder
- 1/4 tsp ground sage
- Mix the milk and apple cider vinegar together in a large bowl.
- Add the egg and whisk to combine then set aside.
- Peel the onions and then slice as finely as you can manage.
- Separate the onion rings into the milk mixture and leave them to stand for 30 minutes.
- pour the oil into a heavy based pan and bring the temperature of the oil up to 190ºC/375ºF (or use your deep fat fryer)
- Combine the flour, salt, pepper, paprika, cayenne, garlic powder, onion powder, mustard powder and sage together in a large bowl.
- Drain the onion slices out of the milk and then add them into the seasoned flour.
- Mix well to coat.
- Tip the mixture into a colander to remove excess flour (which will burn easily in your oil)
- Work in batches, deep fry the onions for a couple of minutes until golden.
- Drain on kitchen towel and then enjoy with a little bit of garlic mayo.
In most parts of the world 3 tsp = 1 tbsp. (It doesn't in Australia!)
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